This easy breakfast pie, packed with nutrient-rich spinach, isnt overly eggy like some quiches. The recipe comes from Carol Reimer of Brownsburg, Indiana.

Ingredients

1/217.3-ounce package frozen puff pastry (1 sheet)

1 10 -ounce package frozen chopped spinach, thawed

4 ounces reduced-fat cream cheese (Neufchatel), softened

5 eggs, lightly beaten

3/4cup shredded Colby-Jack cheese, shredded

2 -3 teaspoons onion powder

Directions

Thaw pastry per directions on the box. On floured counter, roll out pastry sheet to a 12-inch square. Transfer to 9-inch pie plate or quiche dish; press into bottom and up sides. Trim edges, leaving 1/2-inch overhang.

Place spinach in a colander; press out liquid. In large bowl, stir cream cheese until smooth; gradually stir in eggs, shredded cheese and onion powder. Stir in spinach.

Pour filling into pastry-lined pie plate. Bake in a 375 degrees oven for 30 to 35 minutes or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent overbrowning. Let stand 10 minutes before serving.

Comments (1)

I really enjoy all your good recipes and could you please make then print in a smaller format. I have to retype them as they are 3 pages long and take up way to much room in my recipe box.
Thanks,
Glenda DeShane